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This grain-free Paleo granola is crunchy, not too sweet, and infused with tropical flavors that remind me of my favorite fruity beachside drinks!  Just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.


  • 1 cup fresh pineapple, cut into 1-inch cubes
  • 5 large Medjool dates, pitted and roughly chopped (approximately ½ cup)
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup coconut oil, melted
  • 3 cups raw almonds (I use a combination of raw almonds that are roughly chopped, slivered, and sliced.)
  • 3 cups raw coconut flakes
  • 1 cup raw macadamia nuts, roughly chopped
  • ½ cup raw sunflower seeds
  • ½ teaspoon kosher salt


  1. Before you get your hands dirty, preheat the oven to 250°F with two racks evenly spaced. Line two rimmed baking sheets with parchment paper, foil, or silicone liners.
  2. In a food processor or high speed blender, add the pineapple, dates, orange juice, vanilla, and cinnamon. Blitz until everything is liquefied. Pour in the melted coconut oil, and blend until smooth.
  3. In a large bowl, combine the almonds, coconut flakes, macadamia nuts, sunflower seeds, and salt. Toss well with your hands.
  4. Spoon the wet ingredients on top of the dry and mix well.
  5. Divide the Paleo granola onto the two lined baking sheets, and spread it into a thin single layer.
  6. Place the trays in the oven to cook for approximately 2 hours. Toss the granola about every 20 minutes and rotate the trays at the one hour mark. Watch the granola like a hawk in the last half hour—it can go from golden brown to burnt in a blink of an eye.
  7. When the granola is golden-brown, take the trays out of the oven and cool to room temperature. 
  8. Pack your homemade Paleo granola in a sealed container, and it’ll last for a couple of weeks (assuming you and your loved ones don’t demolish it first!).

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